Aalu Gosht ka Saalan (Potato-Meat Curry)
by:
Aalu Ghost is considered a king of combinations in a non-veg Indian and Pakistani cuisine. Potatoes and meat make a beautiful pair with their flavours complementing each other. The method of preparing it is almost the same everywhere but different spices are used to give a slightly different flavour. My mom used to add coconut paste to increase its consistency.This is my version of the recipe.
ingredients
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serves: 4-6
1 pieces Meat or Lamb (with or without bones) - kg
3 Potatoes - (medium sized, peeled and each cut into 4-6 pieces)
4 Onion - (sliced)
-2 tsp Ginger paste
1 tsp Garlic paste -
3 Tomatoes - (big and chopped)
1/2 cup Vegetable oil -
-2 Cardamom
2 cloves -
1 stick Cinnamon - inch
1/2 tsp Red chilli powder - or according to the spicy taste
1/2 tsp Turmeric powder -
4 tsp Corriander powder -
1/2 tsp Cumin powder - (optional)
1 cups Water - 1/2 to 2
1 tsp Salt -
1 leaves Corriander - cup (chopped)
Servings Per Recipe: 4
Amount per Serving
Calories: 555
- Total Fat: 45.6 g
- Saturated Fat: 30 g
- Trans Fat: 0 g
- Cholesterol: 42 mg
- Sodium: 667.1 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 5.4 g
- Sugars: 7.2 g
- Protein: 12.9 g
preparation
1. Heat the oil in a pan or a pressure cooker.
2. Saute the onions until golden brown.
3. Add the ginger paste and the garlic paste. Keep stirring until the paste combines well with the onions and leaves out of the pan without sticking to it. (Care should be taken that the onions do not get burnt at the bottom. So please keep stirring it well ).
4. Add the chopped tomatoes and cook until they get tender for about 10 minutes. Keep stirring it again regularly for every 2 minutes.
5. Add the spices (red chilli powder, turmeric powder, corriander powder, cumin powder, and salt) and cook for about 5-7 minutes.
6. Add the meat pieces to it. Mix it well.
7. Depending upon the potato variety, you could add the potatoes now together with the meat or later when the meat is half cooked.
8. Add the water and pressure cook it until the meat is done and tender. If you are cooking on a pan, cook it on a medium flame. You need to keep checking the bottom by stirring it well at regular intervals so that the ingredients are not burnt. If necessary, add a little more water and cook on a slow flame.
9. Garnish it with corriander leaves and serve along with steamed rice or breads or chapatis.
Cooks' note:
Tip : You could use the same recipe for making Meat with any other vegetables like brinjal, drumstick, White Radish, Green peas, or Beans. But make sure you use less water when you prepare using these vegetables because they lose water when cooking.
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